Carrot Coconut Salad

Ingredients

Grate the carrots and place them in a large mixing bowl. Add the freshly grated coconut and chopped cilantro. If using green chili, add it to the bowl as well.
In a small pan, heat the ghee or coconut oil over medium heat. Add the cumin seeds, mustard seeds, and hing. Allow the seeds to sizzle and pop for a few seconds. Remove from heat and pour the tempering over the carrot mixture.
Add the lime or lemon juice to the salad. Season with salt and freshly ground black pepper to taste. If using, add the maple syrup. Toss everything together until well combined.
Transfer the salad to a serving dish. You can garnish it with additional cilantro or a sprinkle of grated coconut for presentation.

Balancing: This salad is tridoshic (balancing for Vata, Pitta, and Kapha), making it suitable for most guests.
Easy to Transport: The salad can be made ahead and transported easily without losing its freshness.
Refreshing: The combination of carrots, coconut, and lime provides a refreshing taste that complements heavier dishes typically found at potlucks.
Versatile: It pairs well with a variety of other foods, making it a versatile addition to any potluck spread.

This is tridoshic (balancing to all three doshas) nutritive recipe.

Carrots are sweet, easy and cold. They pacify pitta and vata doshas.

Coconut is sweet, heavy, cold and oily. It pacifies pitta and vata doshas.

The addition of warming spices and the overall energetic of lightness of this recipe pacifies kapha dosha.

Join our newsletter for insider scoop, information, and additional resources on how you can live your most aligned life.